So, anyway, yesterday I decided to try something simpler, namely a hard lemonade using the Hornindal Kveik using this recipe from this very forum:
https://www.homebrewtalk.com/forum/threads/full-hard-lemonade-recipe.348811/
This time though it's using a TILT, so I get regular updates to SG and temp. It turns out that the wort temp, according to the TILT, is about 5F lower than what the inkbird had been telling me. Actually, I don't know which to believe, so just to be safe I'm keeping the inkbird at 95F.
Regardless, yesterday the OG was 1.096 at 6pm, and now today at 10am the SG is 1.072, so I take that to mean that the yeast is reasonably happy.
The target FG is 1.016, because that is thought by many to be the optimal contrast between the sweet and sour of hard lemonade.
If there's interest, I can maybe post more SG readings, since perhaps it does give an indication of the Kveik performance at this sort of temperature. Unless someone has something to compare it to, though, I'm not sure how useful it will be.
I saw a youtube video where a guy in Sweden drove his Voss Kveik as high as 42C (107F) to ferment a beer in, if I'm not mistaken, one and a half days. Even though it unfortunately froze during the Swedish winter, it ultimately turned out reasonably well. So, maybe there's room for me to raise the temperature further without damaging the quality.